IllustrationSpicy Beef and Radish Soup
Soups & stews · serves 4
How many servings?
How to make it
- 1
Soak 350g of Korean radish in the guk-ganjang for 20 minutes to pickle it.
- 2
Stir-fry 300g of beef brisket with the mirin.
- 3
Cut 2 green onions into 4cm lengths, put in only one of them for now, and add 2 Cheongyang chili peppers and the minced garlic.
- 4
Add the gochugaru.
- 5
Add 1.2L of water and 15g of dried kelp (dashima) and bring to a boil (1st addition). Then add 400ml more water (2nd addition).
- 6
Add the sand lance fish sauce.
- 7
Add 150g of soybean sprouts, the remaining 1 green onion, and 50g of oyster mushrooms.
- 8
Season with salt to taste.
- 9
Add 3 pinches of black pepper to finish.
You can fix this
If it hasn't burned or stuck to the pan, it can still be fixed.
- Too salty? Add more water or stock. A block of tofu or a potato will soak up the salt.
thebobkim.com/en/recipe/bk0316 · BOBKIM
If this one looks like too much work
Sobann makes a meal kit for this too
Sobann (Sobann) is the chef's own kitchen. Look at this week's menu and cook it yourself, or just order it there.
Delivery covers the same area as catering — Around Washington — DC, Virginia, Maryland. The menu changes weekly.